btbyrd

I always just buy the red one.

Thanksgiving is fundamentally a harvest festival celebrating the Columbian exchange (broadly construed). Think about what cuisine would have been like in the New World at the time. What the settlers would have brought with them. Serve venison, game birds, trout, oysters, and clams. Do a succotash with the three sisters. Incorporate chili and chocolate. Look to indigenous cuisines, even Mexican cuisines, for inspiration. There are so many traditions and inspirations to draw upon, so many more flavors and techniques and preparations to draw upon than we as a culture seem to be willing to allow ourselves to imagine.

I seem to have misplaced my copy of The Fat Duck cookbook, but I recall that it had a recipe for the three nitro poached aperitif things that come out first. I have made the Campari ones before, and I'm pretty sure I "cooked" a recipe from the book. Does anyone happen to have the spec for that one?

Then came the f***ing onions.

Working the salad bar station. Red bell time was my moment of zen.

It depends on the circumstance. If i am using a nice knife on a nice board, I can do it however I want and not have to worry. Especially if I'm just cooking at home. But if I'm doing half a case of peppers at once on a hard poly board with soft European steel, it usually works out best to go skin side down. The edges just don't last long enough to go skin-side up if you're cutting a bunch at once. But you can cut them skin side down forever, even with a dull knife. Compost. There's a lot of bitter stuff in the seeds and ribs that aren't delicious Haha... you should have seen the horror show blades that everyone else in that kitchen used. I had to go out and buy a NSF-certified beater so I didn't have to use their garbage house knives. And I'll tell you what... it's hard to get a better value for your money than a 10" Victorinox Fibrox for $30 on eBay.

Peps.

It's called cooking with a temperature delta. You set the circulator bath to a higher temp than the desired final core temp of the food and this means that it gets done faster, but you have a risk of overcooking things if you don't time it right or forget to pull the item from the bath in time. The easiest way to get your head around this idea is to think of SV eggs. The standard way of doing them is selecting a temperature between 60-70C and dropping your eggs in for an hour. As we all know, an hour is a long ass time to wait for a single egg to cook. The team did the experiments and found out that if you set your bath for slightly higher -- 75C -- you could get similar results to the 62-63C egg in just 13 minutes. But if you forget and pull them at 15 minutes, you will have lost the doneness you were aiming for. The size of your eggs matters more, as does their initial temperature. Cooking without a delta takes longer but produces more consistent results. Joule "Turbo" is that, but applied to steak and pork chops or whatever. It does speed things up slightly, but SV is such a convenient, timesaving workflow that I've never felt the need to cook a steak faster with it. An egg? Sure. For me, the 13 minute 75C egg is the best application of the technique. It makes your gourmet instant noodle game "more instanter." Ain't nobody got an hour to wait on a 62C onsen egg at lunchtime. The other application that this is good for is imposing a bit of a gradient of doneness on certain items where that's desirable. Some fish, for instance, have better texture if the outside is set a bit more firmly than the inside, so cooking with a hotter bath and allowing the outside to "overcook" in the sous vide bath can be beneficial. But you can often accomplish something similar or better in the finishing step when you sear or broil or whatever. On a steak or pork chop, I really don't care that much if there's a bit of a gray/overcooked band present, and I usually prefer that textural contrast to uniform edge to edge soft pappy SV protein. A final note: none of this applies to long cooking cuts that are held at temperature for extended periods to tenderize them. You can kind of do "turbo" by assuming that tenderizing reactions will happen twice as quickly for every 10C you go up in temp, but that that's not something you can give a snappy marketing name to.

My in-laws killed it for my birthday with a Darto No 27 paella and a Masienda molcajete. I am unspeakably lucky.

I have wanted to replace my iSi slim silicone spatula for years but never found an alternative. This Prime Day I got a deal on this sexy set of jar spatulas from Di Oro. I love them. Pictured here with my aged iSi. The teeny ones make me so happy. But they all make me so happy. Go get some. Also available in black.

Oh, I could easily spend $150+ on just spoons and spoon accessories. And I have.

JB Prince is having a sale on Kunz spoons, 30% off with code KUNZ30. I would really like a regular and a perforated XL version, but the FedEx shipping on those two spoons is like $26. Free shipping kicks in at $99, but I'm not buying $100 worth of spoons right now. And certainly not paying for more than a spoon to have them FedExed to me. Nobody nearby wants to go in on anything from JBPrince with me to help split shipping, so.... I guess I'll just snuggle up with the spoons I already have. Love the one(s) you're with.

If you're just going for maximum gelatin extraction, pressure cookers are the way to go. Much faster and easier than doing it on the stovetop, and the results are often preferable. Vegetables should only be added to stock or broth (or whatever) toward the very end of the process. After an hour or so, their vibrant aromatics become muddy and dull. I pressure cook roasted bones/meat alone and then simmer aromatics for 30 minutes once the pressure comes down and I have the lid off. Adding vinegar doesn't really do anything to help with extraction. There have been a lot of bogus theories proffered about doing it, but adding a small amount of vinegar isn't going to appreciably shift the pH of a pot of stock. People like Sally Fallon and the Weston A Price foundation used to recommend adding vinegar to help extract minerals from bones, but then someone pointed out that bone broth doesn't really contain much in the way of minerals regardless of how it's prepared. Cooking bones for a long time or under pressure will convert a lot of collagen into gelatin, yes, but the vinegar isn't doing anything to contribute to that result.

You can use a large rotomolded cooler and a Joule with the big clip. Cut a closed cell foam yoga mat to serve as a “lid” and cut down on evaporation (or just use plastic wrap).